Parmesan Bread Bowls with Roasted Cherry Tomatoes
Parmesan Bread Bowls with Roasted Cherry Tomatoes

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, parmesan bread bowls with roasted cherry tomatoes. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Parmesan Bread Bowls with Roasted Cherry Tomatoes is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Parmesan Bread Bowls with Roasted Cherry Tomatoes is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have parmesan bread bowls with roasted cherry tomatoes using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Parmesan Bread Bowls with Roasted Cherry Tomatoes:
  1. Make ready 1 package active dry yeast Regular or quick (2 1/4 tsps)
  2. Take 105 ° 115 ° Warm waterF to F ) 1/4 cup (
  3. Make ready 2 tablespoons Sugar
  4. Prepare 3 cups All-purpose flour
  5. Prepare 1 teaspoons Baking powder
  6. Make ready 3/4 teaspoon Salt
  7. Take 1/3 cup Parmesan cheese , grated
  8. Get 1/4 cup Shortening (butter)
  9. Make ready 1 cup Heavy cream
Steps to make Parmesan Bread Bowls with Roasted Cherry Tomatoes:
  1. Dissolve yeast in warm water in small bowl. Stir in sugar; set aside.
  2. Mix flour, baking powder, salt and cheese in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in yeast mixture and cream so dough leaves side of bowl and forms a ball.
  3. Place dough on lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes.
  4. Heat oven to 375ºF. Grease outsides of six 10-ounce custard cups. Place cups upside down in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Divide dough into 6 equal parts. Pat or roll each part into 7-inch circle. Shape dough circles over outsides of custard cups. (Do not allow to curl under edges of cups.)
  5. Bake 18 minutes or until golden brown. Carefully lift bread bowls from custard cups–custard cups and bread will be hot. Cool bread bowls upright on wire rack.

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